Toast hazelnuts and rub skins off, cool, then chop roughly. Simmer green beans for three minutes, shock in ice water. Simmer sugar snap peas for 1 minute, shock in ice water.
Make vinaigrette with olive oil, hazelnut oil, a clove of minced garlic, sea salt, pepper,and the zest of one orange.
Toss the hazelnuts, the green beans, the peas, and the vinagrette together and serve at room temperature.
Wednesday, March 18, 2009
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